Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.
As we have settled into our quarantine lifestyle, I’ve been trying to make time and space for trying some new recipes in our house. The recipes that I’ve been picking have become some of my favorite restaurant classics, but replicated in my little home kitchen. Not only does it save a ton of money, it also can be doubled or tripled for a week of lunches.
I have never attempted a chicken shawarma recipe before, but had a craving for this delicious Middle Eastern dish.
What better opportunity to try this recipe out while we are practicing a little social distancing.
This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this in the refrigerator until the dinner hour.
Once you are reading to eat, line a baking sheet with foil and cook the chicken until it is cooked through.
Finish by thinly slicing the chicken pieces and placing them on a large platter.
Chicken Shawarma can be stuffed into a pita or served alongside fresh veggies and hummus, if you are trying to keep your carbs down.
If you haven’t had chicken shawarma before, you are in for a treat.
Here are a few commonly asked questions about this classic chicken dish.
Chicken Shawarma Sheet Pan Meal
What is Chicken Shawarma?
Chicken Shawarma is a garlicky poultry dish that is served on pitas.
Typically, the chicken is marinated in warming spices (cinnamon, turmeric, ginger, cumin, etc..) and then cooked on a rotisserie.
To adapt this recipe for the home cook, we are preparing it on a sheet pan instead.
While the spice combination remains the same, the ease of preparation is infinitely easier since everything can bake in the oven while you chop up your veggie sides.
If you are gluten-free or on a low-carb diet though, you can serve your shawarma on a bed of greens instead.
Another dipping option, that we rely upon, is purchasing mini naan instead.
This size seems perfect for getting just enough fun carbs for our family while keeping to our lower carb lifestyle.
Why Does This Dish Use Chicken Thighs Instead of Chicken Breasts?
Chicken breasts are leaner, but they dry out quickly, especially if you plan to reheat this dish.
I do recommend using the boneless skinless chicken thighs instead because they hold up so much better to the marinade and the baking.
Can I Add a Sauce to My Chicken Shawarma?
While I feel like this dish stands up on its own, you can definitely add a delicious tahini sauce to drizzle on your shawarma.
In a small bowl, mix together a ½ cup of plain Greek yogurt, 2 tablespoons of tahini, 2 teaspoons of lemon juice, ½ a teaspoon of salt, and a minced garlic clove.
You can drizzle this yogurt sauce in your pita or on top of your salad as a light dressing.
What Side Dishes Are Good With My Chicken Shawarma?
If you haven’t made your own hummus before, you have to try this easy food processor hummus. I love to serve this with fresh red peppers, cucumbers, and mini naan for a side.
Other great options?
How about this Greek Quinoa Salad or try making these easy bread machine pitas for a fun little quarantine project with the kids.
How Can I Make Vegetarian Shawarma?
If you are looking for a plant-based shawarma, I recommend giving this sheet pan veggie shawarma a spin in your kitchen. It has all the flavors of the chicken shawarma without the meat.
Chicken Shawarma Sheet Pan Meal
Recipe Type: Main
Cuisine: Middle Eastern
Author: Adapted from New York Times
Serves: 8 servings
Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.
- 2 lemons, juiced
- ½ cup olive oil
- 6 cloves garlic, minced
- 2 teaspoons kosher salt
- 1 teaspoon fresh black pepper
- 2 teaspoons ground cumin
- 4 teaspoons paprika
- 2 teaspoons onion powder
- 1 teaspoon turmeric
- ¼ teaspoon cinnamon
- Pinch of red pepper flakes
- 4 pounds boneless skinless chicken thighs
- 4 tablespoons fresh parsley
- In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
- Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
- Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
- Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
- Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.
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Looking for more great sheet pan meals? Here are a few other MomAdvice favorites!these ten minute fish tacos couldn’t be easier for a weeknight meal
this balsamic pork loin sheet pan meal is elegant enough to entertain with. stuff leftover pork in slider rolls and top with pesto for a second night of great meals.
this lemon paprika chicken with vegetables is another easy sheet pan dish made with a lemon marinade. it’s a great one to package up for easy work lunches too.
want something fast and healthy for a weeknight meal? I make this 5-ingredient salmon sheet pan meal every week for my family.
Happy cooking, friends!